Easy Vegan Funfetti Loaf Cake

Name: Easy Vegan Funfetti Loaf Cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 120 ml Plant Based Milk ((1/2 US Cup)); 2 tsp White Vinegar; 225 grams Plant Based Butter (unsalted) ((1 US Cup)); 200 grams White Sugar ((1 US Cup)); 100 grams Apple Sauce ((1/2 US Cup)); 1 tsp Vanilla Extract; 1 tsp Almond Extract; 120 grams All Purpose Flour ((1 US Cup)); 110 grams Cake Flour ((3/4 US Cup * see note)); 1 tsp Baking Powder; 1/2 tsp Salt; 50 grams Sprinkles ((1/3 US Cup))

If you’re in the mood for a fun, colourful treat that’s as delicious as it is easy to make, look no further! This delightful Vegan Funfetti Loaf Cake is perfect for birthdays, any celebration, or just to brighten up your day with its cheerful sprinkles and moist, tender crumb.

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4 mini slices of vegan funfetti loaf cake on a white surface.

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Why I Made This Recipe

As an allergy-friendly baker with food allergies in our own family, I’m passionate about recreating nostalgic desserts, so my husband and kids never feel like they’re missing out. Funfetti cake was one of those classic childhood treats, and I wanted to develop a vegan, egg-free version that still delivers that soft, bakery-style texture and familiar flavour.

The flavours transport me back to my childhood, and I love using sprinkles in my baking, so combining them with a delicate crumb cake is a match made in heaven. This is a staple bake in our home, and I know you’ll love it as much as we do.

Why You Should Make This

With simple ingredients and a straightforward method, this vegan funfetti loaf cake is perfect for beginners and experienced bakers alike. It’s ideal for birthdays, celebrations, or just a regular day when you’re in need of some extra cheer.

This recipe is:

Easy to bake
Adaptable for many food allergies
Made with simple pantry ingredients
No fancy tools required
One bowl method for easy clean-up

Ingredients and Substitutions

This is an easy vegan loaf cake recipe with simple gluten-free and nut-free alternatives. Check out the FAQ for more recipe tips.

Ingredients measured out in to containers to make funfetti cake, includes butter, flour, extracts, buttermilk, white sguar, apple sauce and sprinkles.

Plant-Based Butter: Use room-temperature unsalted butter. Sub with dairy butter if you are not dairy-free or following a vegan lifestyle.

White Sugar: Adds sweetness and helps create a light, tender crumb.

Apple Sauce: Replaces eggs and keeps the loaf cake moist. If not baking egg-free, substitute with 2 large eggs.

Flavouring: Vanilla and almond extracts create the familiar funfetti / confetti cake flavour. If you have an almond allergy, use imitation extract.

Flour Blend: This recipe uses a custom flour blend to create a softer crumb by combining all-purpose flour, cake flour, baking powder and salt. If you do not have cake flour, you can easily make your own by combining 100 grams of all-purpose flour with 2 tsp cornstarch (cornflour). Sift twice to ensure the cornstarch is evenly distributed. Learn more in my detailed guide on how to make cake flour.

Vegan Buttermilk: Buttermilk in vegan cakes helps with the moisture and the tender consistency of the cake. Make your own by adding white vinegar to plant-based milk. Learn more about my Homemade Vegan Buttermilk.

Sprinkles: Always check labels – many sprinkles contain dairy and/or other animal-derived ingredients.

How to Make Funfetti Loaf Cake

Take the butter and milk out of the fridge, then gather the remaining ingredients and supplies. We want the milk and butter to start to come to room temperature before starting the cake batter.

Grease and line a loaf pan with parchment paper and preheat your oven to 325F / 160C. I like to use clips on the parchment paper to keep it in place.

To create the buttermilk, combine the white vinegar and plant-based milk in a small cup and allow it to sit for 5 minutes.

A loaf pan lined with parchment paper with two binder clips securing the edges of the paper.

Cream the butter and white sugar together in a mixing bowl until light and fluffy. This helps create structure and lift in the loaf cake.

Butter and white sugar being mixed in a glass mixing bowl.

Mix in the apple sauce, vanilla and almond extracts. Top Tip: If you have a nut allergy, use imitation almond extract.

Creamed butter and sugar, apple sauce and flavourings in a glass mixing bowl.

In a separate bowl, stir together the all-purpose flour, cake flour, baking powder and salt. We’ll then alternate between adding the flour mixture and buttermilk to the cake mix, half of each at a time.

A flour blend on top of creamed butter and sugar in a glass mixing bowl.

The batter will be fairly thick at this stage, but should not look overly whipped – avoid overmixing as this toughens the crumb.

Funfetti cake batter in a glass mixing bowl, before adding sprinkles.

Fold in the sprinkles with a wooden spoon or spatula. I just love seeing all the pops of colour in the batter.

Stirring spinkles into cake batter with a wooden spoon.

Finally, scoop the cake batter into the prepared loaf pan. I usually use a spatula to scrape down the mixing bowl to ensure that no batter is left behind.

Raw funfetti cake better in a loaf pan, prior to baking.

Bake at 325F for 50 – 60 minutes. The cake should be well-risen and slightly golden once baked. It will also be slightly removed from the sides of the pan.

Remove from the oven and cool in the pan for 15 minutes.

A freshly baked funfetti loaf cake in the pan on a cooling rack.

Remove the clips and loosen the parchment by pulling gently on the overhanging edges. Using the parchment paper edges, lift out the cake and transfer it onto a cooling rack to cool completely before serving.

This cake yields 10 slices and is the perfect treat for birthdays, holidays and ‘just because’ days. Slice and enjoy!

Close up of a slice of funfetti loaf cake.

Serving Suggestions

This vegan funfetti loaf cake is delicious served:

Slightly warm with a cup of tea or coffee
Topped with a simple vanilla glaze
With fresh berries for contrast
As a birthday breakfast slice (we’ve all done it!)
Cut into thick slices and lightly toasted the next day

For clean slices, use a serrated knife and wipe between cuts.

Storage Tips

This dairy-free, egg-free funfetti cake is best enjoyed on the day of baking. However, if you can resist eating it all the same day, cover the cake with foil and store it in an airtight container at room temperature for up to 5 days.

If you want to keep some for a later date, this cake also freezes well. Wrap each slice tightly in plastic wrap and then place them in a freezer-safe bag or an airtight container for up to 3 months. Defrost the slices at room temperature, then unwrap before serving.

Funfetti Cake FAQs

Can I use any plant-based milk?

Yes. Almond, oat, soy, or coconut milk all work. Just make sure it’s unsweetened for the best results.

Are the sprinkles vegan?

Check the ingredients list on the sprinkles package. Look for brands that state they are vegan, as some may contain gelatin or other animal-derived ingredients.

Can I make this cake gluten-free?

Yes. Substitute the all-purpose flour with your preferred gluten-free all-purpose flour blend. To make gluten-free cake flour, check out my detailed post for more info.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. It should also spring back when lightly pressed in the center.

Can I add a glaze?

Yes. Whisk 1 cup of powdered sugar with 2-3 tablespoons of plant-based milk and a splash of vanilla extract. Drizzle over the cooled loaf and top with extra sprinkles.

More Colourful Recipes

If you love smile-inducing allergy-friendly desserts, check out these colourful kid-approved recipes:

The Final Slice

This vegan Funfetti Loaf Cake is a feast for both the eyes and the taste buds. I hope this recipe inspires you to bring a little nostalgic joy back into your kitchen. If you make it, I’d love to hear how it turned out! Drop a comment below, rate the recipe, or tag me on Instagram @itsbakeangel so I can see your colourful creations. Happy Baking!